5 Minute Pizza Dough Recipe (No Rise, No Knead Dough) (2024)

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Every once in a blue moon you stumble onto a recipe so simple, yet so versatile that it’s mind altering. This 5 minute pizza dough is one of those recipes.“Wait!” You say. “It’s pizza dough. Ok, so it’s 5 minute pizza dough, but what’s special about that? It’s for pizza, right?”

Yes. And at the same time, a definitive and resounding no.

Yes, this is a great pizza dough recipe, and it makes amazing, chewy pizza with a crisp bite, but it’s not limited to just pies. With no modification, this can be the heart ofcrazy good calzones, hot pockets, or cheesy bread. Let the doughrise a bit, and it makes insanely good focaccia and with just a little more time, becomes freaking awesome ciabatta, my personal favorite burger bun substitute. If left to rise in the fridge overnight, it’s perfect for bread sticks or garlic knots or…well, you get the picture.

One dough to rule them all. That’s what this is. And it only takes about 5 minutes to put together. No mixer. No special tools. Heck, you don’t even need a measuring spoon. (No tiny people or mythical beasts, either, for that matter.) What more could you want?

Once you’ve tried this, I’m sure you’ll be as hooked on it as my family is. So let’s get to it, shall we?

So to start on our 5 minute pizza dough adventure, we’ll need to gather our ingredients. Grab some bread flour (Or good old all-purpose, they both work here), some honey, some yeast, a bit of warm water, some salt and some olive oil (measurements are below). Get them all ready, this doesn’t take long.

5 Minute Pizza Dough Recipe (No Rise, No Knead Dough) (1)

The yeast goes in the bowl.

5 Minute Pizza Dough Recipe (No Rise, No Knead Dough) (2)

Then the honey.

5 Minute Pizza Dough Recipe (No Rise, No Knead Dough) (3)

Add the water, Mix, and pour a cup of coffee or something. You need to give the yeast about 3 minutes to get all foamy and active-ey. (I know. not technically a word, but bear with me here.) Add in the flour and salt and get to stirring.

5 Minute Pizza Dough Recipe (No Rise, No Knead Dough) (4)

This is the only tricky bit. This dough is very sensitive to humidity, and has a tendency to be finicky. Start with 2 1/2 cups of flour and mix. When done, everything should come together, be very pliable, but not sticky. If the dough is runny or sticky, add more flour a tablespoon at a time and keep mixing until it looks about like this. (If it’s too dry, add water a tablespoon a timeand mix again until it gets to this consistency.)

See how it all pulls away from the side of the bowl and looks fairly firm and dry? That’s what you want.

5 Minute Pizza Dough Recipe (No Rise, No Knead Dough) (5)

Now shape it into a ball or two, or however many you want, clean the counter and grab your pizza toppings, because you’re done. All you have to do from here is roll it out and cook it at 450 degrees Fahrenheit (230 C, Gas #8) for about 8 minutes on a pizza stone. Yeah. That’s it.

If you want to store this dough for later (and you should, oh yes, you should make extra!), just coat it in some olive oil and plop it in a zip top bag. It’ll keep in the fridge for a few days, or in the freezer for a few months, always ready to go when you are.

Now, the “official” printable recipe.

5 Minute Pizza Dough Recipe (No Rise, No Knead Dough) (6)

Yield: 8 servings

5 Minute Pizza Dough

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

The most versatile 5 minute pizza dough recipe ever. No kneading, no rise time, just make it and you're ready to start baking your pizza in 5 minutes. Also great for calzones, focaccia and ciabatta.

Ingredients

  • 1 (.25oz) pkg active dry yeast (2¼ tsp from a jar)
  • 2 Tablespoons Honey or one Tablespoon granulated sugar
  • 1 cup warm water (110ºF)
  • 2½ to 3 1/4 cups bread flour or all-purpose flour (See notes)
  • 2 tbsp olive oil
  • 1 tsp salt
  • Cornmeal, for dusting pans, pizza peels, etc. (To keep the dough from sticking while being cooked.) - Optional if you're making the dough to use later

Instructions

  1. Heat your oven to 450 degrees. If you've got a pizza stone, be sure to put it in the oven before you turn on the heat.
  2. In a large bowl, dissolve the yeast and honey in warm (110 degree F) water. Let stand a few minutes, until the yeast becomes frothy.
  3. Add the flour, olive oil and salt and stir with a wooden spoon (or mix by hand) until a soft dough forms. the dough should be fairly firm. If not, mix in additional flour a tablespoon at a time until it is no longer sticky. If it's too dry, mix in additional water a tablespoon at a time until it forms a good dough.
  4. Roll the dough into a ball (for a thick crust) or into two separate balls (For thin) or four separate balls (For extra thin pizzas or small individual pizzas.)
  5. Let the dough rest 3 to 5 minutes while you gather your pizza toppings. If desired, store dough coated in olive oil in a zip top bag in the refrigerator for up to 3 days, or in the freezer for up to a month.
  6. Roll dough to desired thickness and shape. Top with your favorite pizza toppings and bake for 8 to 10 minutes on a pizza stone dusted with cornmeal or a pizza pan dusted with cornmeal, or a baking sheet (Yes, still dusted in cornmeal.), or until just browned and toppings are bubbly. (Time will depend on the thickness of the dough and your oven. Keep an eye on the dough so it doesn't overcook!)

Notes

Finicky dough alert!
Baking cakes and pastries is a science, but bread making is magic. This recipe, while solid, is very sensitive to changes in humidity, so be ready with a little extra flour and a little extra water just in case. You'll find that the dough is too dry one day and way too loose the next time you make it, so you'll have to play with it just a little to get it right. But the time spent is oh-so-worth it.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 831Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 498mgCarbohydrates: 150gFiber: 6gSugar: 7gProtein: 22g

What I would Have Done Differently

The options here are endless, guys. Mix in some herbs or spices, use more or less honey. Swap the honey out for sugar. Change the flavor by using infused olive oil (Garlic goes great). What you do with this dough from here is completely up to you. It’s going to be awesome. Trust me.

Other 5 Minute Pizza Dough (And Quick Dough) Recipes

In Closing – Credits, etc.

My great thanks and appreciation to Fellow Blogger, Texan and expert bread maven Marye Audet White, a.k.a. The Restless Chipotle, who helped me figure out just how to write the recipefor this 5 minute pizza dough. As I said, the dough is finicky. After the fifth try with different results each time, I swallowed my pride and asked for help writing the instructions. Marye, you’re the best!

So what do you think? Is this something you’re eager to try? You should be. And I want to know what you make with this dough, so please. PLEASE, whip some up and leave a comment with links to your recipes or a description. And let us know if you had any trouble. Remember, your comments help other people out, too. You’re a valuable part of all of this and we love to hear your input!

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5 Minute Pizza Dough Recipe (No Rise, No Knead Dough) (2024)

FAQs

What happens to pizza dough if not kneaded enough? ›

Kneading your pizza dough helps build up gluten. If your pizza dough has not been kneaded for long enough, it may not have had the chance to build up a strong gluten network. When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten.

Can I still make pizza if my dough didn't rise? ›

Pizza dough doesn't need to "rise", especially with low yeast amounts. It's good practice to use a see through container during bulk fermentation. As long as you see signs of enzymatic activity, your good to go. Even if there is no change in volume.

Can I still use dough that didn't rise? ›

If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast.

What is the shortest time for pizza dough to rise? ›

Tips For Making Pizza Dough

Plan on at least 1 1/2 hours of rise time before shaping, topping, and baking.

What happens if you don't put salt in pizza dough? ›

What would happen if we forgot to add salt to the dough? The result would be sticky and weak dough, difficult to work, with a poor consistency and development, an absent caramelization and an excessive fermentation.

How do you force pizza dough to rise? ›

Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off. Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise.

How do you fix pizza dough that didn't rise? ›

Give it more time: If the dough didn't rise at all, let it rest for an additional 30-60 minutes in a warm place. If the dough has risen but not doubled in size, give it another 15-20 minutes. Add more yeast: If the dough still doesn't rise after additional resting time, add more yeast and let it rest again.

How do you fix dough that won't rise? ›

To fix dough that won't rise, try placing the dough on the lowest rack in your oven along with a baking pan filled with boiling water. Close the oven door and let the dough rise. Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast.

What happens if you leave dough to rise for too long? ›

Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.

What temperature kills yeast? ›

Too Hot to Survive

Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.

How long is it safe to leave dough out to rise? ›

- Uncovered container with dough you need to limit to max 4 hours in room temperature. It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.

What happens if too much yeast in pizza dough? ›

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

Can you leave pizza dough out all day to rise? ›

How to store pizza dough on the counter. Standard pizza dough (with more yeast) can sit out on the counter for 2-4 hours, while a Neapolitan-style pizza dough (with less yeast) can be left out for up to 24 hours. Pizza dough should be stored in an airtight container, zip lock bags, or covered with plastic wrap.

How long should dough sit before making pizza? ›

Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel, and let the dough rise in a warm place until it has doubled in size, 1 to 2 hours.

How does kneading affect pizza dough? ›

The Science Behind Kneading Pizza Dough

Basically, through the basic process of kneading you're changing the molecular structure of the gluten the dough contains. This helps to give the dough strength and structure.

Why is my pizza dough tough and not stretchy? ›

Under-proofed pizza dough is hard to stretch and dense. An over-proofed dough will stretch too thin and won't spring up when you put it in the oven. Warm-up your dough: Cold dough is hard to stretch and more prone to tearing. Let your dough warm up to at least room temperature before stretching for best results.

Why is my pizza dough not taking shape? ›

Bring your dough to room temperature.

Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band. This step will loosen up the dough and make it easier to shape.

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